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IVES 9 IVES Conference Series 9 Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

Abstract

Le terroir offre une grande variabilité de la typicité des vins produits. A la suite de dégustations intégrant plusieurs millésimes, l’analyse factorielle multiple des données sensorielles a fait ressortir un groupe de critères gustatifs contribuant à la notion de “Puissance”, référencé “Puissance et Harmonie”, qui permet de différencier les vins issus de divers terroirs de la Moyenne Vallée de la Loire (Pages et al., 1987). Cette notion fait référence à des données sensorielles regroupant le velouté, l’intensité d’attaque et l’intensité de fin de bouche. Ces critères gustatifs présentent des similitudes importantes avec ceux que l’on accorde aux polyphénols (Asselin et al, 1992). Afin de mieux comprendre l’effet terroir ainsi défini, une analyse détaillée des constituants phénoliques dans les pépins et les pellicules de raisins de Cabernet franc issus de différents terroirs a été réalisée.

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Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

F. BROSSAUD (1), J. RIGAUD (2), VERONIQUE CHEYNIER (2), C. ASSELIN (1), M. MOUTOUNET (2)

(1) I.N.R.A. Unité de Recherches sur la Vigne et le Vin – 42, Rue Georges Morel -BP 57- 49071 Beaucouzé Cedex
(2) I.N.R.A. – I.P. V. Unité de Recherches des Polymères et des Techniques Physico-Chimiques 2, Place Viala – 34060 Montpellier Cedex

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IVES Conference Series | Terroir 1996

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